National Diploma in Food Science and Technology
This course develops your ability to apply scientific methods to food processing, quality control and safe production.
About the course
This course develops your ability to apply scientific methods to food processing, quality control and safe production. Learning combines technical study with practical tasks relevant to Southern African organisations and communities.
What you'll learn
Explain how processing and storage affect food quality.
Carry out supervised sampling, analysis and quality checks.
Interpret results and recommend improvements to a food-production process.
Requirements
Prepare evidence of relevant certificate study or comparable prior learning for the provider's admission review. Refresh the subject knowledge, calculations and practical skills needed for diploma work. Plan access to the supervised workplace, laboratory or project resources required by the course.
Course content
The programme combines supporting studies, specialist subjects and practical integration. Each subject below includes its learning focus, outcomes, practice and assessment.
3 learning stages 12 subjects
1Specialist subjects8 subjects
2Foundations and shared practice1 subjects
3Practical integration3 subjects
Subjects in this programme
The programme combines supporting studies, specialist subjects and practical integration. Each subject below includes its learning focus, outcomes, practice and assessment.
12 subjects are listed below with a short description of each. The Subject descriptions tab contains the learning outcomes, topics, practical tasks and assessments.
Specialist subjects
- Food Microbiology. Explore the effects of processing and storage on food quality and safety. Practice centres on a food-process investigation and quality report, drawing on food composition and deterioration and microbiological and chemical hazards. You will record findings, justify decisions and check sample quality, process records and the basis of the safety or quality conclusion.
- Food Nutrition. Explore the effects of processing and storage on food quality and safety. Practice centres on a food-process investigation and quality report, drawing on food composition and deterioration and microbiological and chemical hazards. You will record findings, justify decisions and check sample quality, process records and the basis of the safety or quality conclusion.
- Food Processing 2. Explore the effects of processing and storage on food quality and safety. Practice centres on a food-process investigation and quality report, drawing on food composition and deterioration and microbiological and chemical hazards. You will record findings, justify decisions and check sample quality, process records and the basis of the safety or quality conclusion.
- Industrial Management. Explore the coordination of people, resources and decisions to deliver a defined service. Practice centres on an operational plan and service-improvement report, drawing on organisational purpose and responsibilities and work planning and resource allocation. You will record findings, justify decisions and check feasibility, accountability and evidence of service performance.
- Research Methods And Statistics. Explore the design of a focused investigation using traceable evidence. Practice centres on a research proposal and small investigation, drawing on problem definition and research questions and finding and evaluating literature. You will record findings, justify decisions and check whether the conclusions follow from the evidence.
- Food Product Development. Explore the effects of processing and storage on food quality and safety. Practice centres on a food-process investigation and quality report, drawing on food composition and deterioration and microbiological and chemical hazards. You will record findings, justify decisions and check sample quality, process records and the basis of the safety or quality conclusion.
- Food Chemistry. Explore the effects of processing and storage on food quality and safety. Practice centres on a food-process investigation and quality report, drawing on food composition and deterioration and microbiological and chemical hazards. You will record findings, justify decisions and check sample quality, process records and the basis of the safety or quality conclusion.
- Food Engineering. Explore the effects of processing and storage on food quality and safety. Practice centres on a food-process investigation and quality report, drawing on food composition and deterioration and microbiological and chemical hazards. You will record findings, justify decisions and check sample quality, process records and the basis of the safety or quality conclusion.
Foundations and shared practice
- Food Safety And Quality Management Systems. Explore the prevention of harm and the control of quality during vocational work. Practice centres on a task risk assessment, inspection record and improvement plan, drawing on hazard identification and exposure routes and risk assessment and control hierarchy. You will record findings, justify decisions and check whether controls address the identified hazard rather than relying on labels alone.
Practical integration
- Project. Bring together the programme's technical learning in a focused project. Choose a manageable problem involving food microbiology, food nutrition. Define the required output, gather evidence and develop a justified response. Present the completed work with its method, results and limitations, then explain the improvements made following feedback.
- On The Job Education And Training. Apply your learning through agreed duties in a supervised workplace. You will connect food microbiology, food nutrition with routine service or production responsibilities. Keep evidence of preparation, work completed and feedback. Review your progress with the supervisor and explain how your decisions affect quality, safety and other people.
- Skills Proficiency. Demonstrate the practical skills developed across the programme. Tasks integrate food microbiology, food nutrition within an agreed work brief. You will prepare resources, carry out the authorised task and check the result. Your evidence should show consistent performance, accurate records and an explanation of decisions within your learner role.
Assessment and practical learning
- Suggested learning checks: analyse applied problems and justify your decisions using relevant evidence.
- Suggested practical assessment: complete a supervised project or portfolio with a clear method, results and evaluation.
- Present and defend your recommendations, then revise the work in response to assessor feedback.
Practical application
Investigate a food-processing operation through supervised laboratory work, documented quality checks and a process-improvement report.
Subject descriptions
Select a subject to read its learning outcomes, main topics, practical task and assessment.
Specialist subjects
Food Microbiology
Explore the effects of processing and storage on food quality and safety. Practice centres on a food-process investigation and quality report, drawing on food composition and deterioration and microbiological and chemical hazards. You will record findings, justify decisions and check sample quality, process records and the basis of the safety or quality conclusion.
Learning outcomes
- Explain how a process affects food properties and risk.
- Interpret food-test or production data using suitable checks.
- Recommend an improvement supported by product and process evidence.
Main topics
- Food composition and deterioration
- Microbiological and chemical hazards
- Processing and preservation principles
- Packaging, storage and distribution
- Sampling, testing and quality assurance
- Product specifications and process improvement
Practical task
For Food Microbiology, prepare a food-process investigation and quality report in a food science and technology setting. Use supplied records, a realistic simulation or authorised supervised practice. Include your working and checks of sample quality, process records and the basis of the safety or quality conclusion.
Assessment
Applied questions, a worked case and an individual explanation supported by calculations, diagrams or records. Compare alternatives and justify the selected response using evidence.
Food Nutrition
Explore the effects of processing and storage on food quality and safety. Practice centres on a food-process investigation and quality report, drawing on food composition and deterioration and microbiological and chemical hazards. You will record findings, justify decisions and check sample quality, process records and the basis of the safety or quality conclusion.
Learning outcomes
- Explain how a process affects food properties and risk.
- Interpret food-test or production data using suitable checks.
- Recommend an improvement supported by product and process evidence.
Main topics
- Food composition and deterioration
- Microbiological and chemical hazards
- Processing and preservation principles
- Packaging, storage and distribution
- Sampling, testing and quality assurance
- Product specifications and process improvement
Practical task
For Food Nutrition, prepare a food-process investigation and quality report in a food science and technology setting. Use supplied records, a realistic simulation or authorised supervised practice. Include your working and checks of sample quality, process records and the basis of the safety or quality conclusion.
Assessment
Applied questions, a worked case and an individual explanation supported by calculations, diagrams or records. Compare alternatives and justify the selected response using evidence.
Food Processing 2
Explore the effects of processing and storage on food quality and safety. Practice centres on a food-process investigation and quality report, drawing on food composition and deterioration and microbiological and chemical hazards. You will record findings, justify decisions and check sample quality, process records and the basis of the safety or quality conclusion.
Learning outcomes
- Explain how a process affects food properties and risk.
- Interpret food-test or production data using suitable checks.
- Recommend an improvement supported by product and process evidence.
Main topics
- Food composition and deterioration
- Microbiological and chemical hazards
- Processing and preservation principles
- Packaging, storage and distribution
- Sampling, testing and quality assurance
- Product specifications and process improvement
Practical task
For Food Processing 2, prepare a food-process investigation and quality report in a food science and technology setting. Use supplied records, a realistic simulation or authorised supervised practice. Include your working and checks of sample quality, process records and the basis of the safety or quality conclusion.
Assessment
Applied questions, a worked case and an individual explanation supported by calculations, diagrams or records. Compare alternatives and justify the selected response using evidence.
Industrial Management
Explore the coordination of people, resources and decisions to deliver a defined service. Practice centres on an operational plan and service-improvement report, drawing on organisational purpose and responsibilities and work planning and resource allocation. You will record findings, justify decisions and check feasibility, accountability and evidence of service performance.
Learning outcomes
- Translate a service objective into responsibilities and work steps.
- Use records and performance measures to identify an operating problem.
- Recommend an improvement with clear actions and ownership.
Main topics
- Organisational purpose and responsibilities
- Work planning and resource allocation
- Procedures, records and internal controls
- Team coordination and problem solving
- Performance measures and service quality
- Accountability, review and improvement
Practical task
For Industrial Management, prepare an operational plan and service-improvement report in a food science and technology setting. Use supplied records, a realistic simulation or authorised supervised practice. Include your working and checks of feasibility, accountability and evidence of service performance.
Assessment
Applied questions, a worked case and an individual explanation supported by calculations, diagrams or records. Compare alternatives and justify the selected response using evidence.
Research Methods And Statistics
Explore the design of a focused investigation using traceable evidence. Practice centres on a research proposal and small investigation, drawing on problem definition and research questions and finding and evaluating literature. You will record findings, justify decisions and check whether the conclusions follow from the evidence.
Learning outcomes
- Formulate a question suited to the available evidence and resources.
- Collect and analyse information using a documented method.
- Present conclusions supported by findings and stated limitations.
Main topics
- Problem definition and research questions
- Finding and evaluating literature
- Sampling and data-collection choices
- Consent, confidentiality and research integrity
- Organising and analysing evidence
- Interpreting results and reporting limitations
Practical task
For Research Methods And Statistics, prepare a research proposal and small investigation in a food science and technology setting. Use supplied records, a realistic simulation or authorised supervised practice. Include your working and checks of whether the conclusions follow from the evidence.
Assessment
Applied questions, a worked case and an individual explanation supported by calculations, diagrams or records. Compare alternatives and justify the selected response using evidence.
Food Product Development
Explore the effects of processing and storage on food quality and safety. Practice centres on a food-process investigation and quality report, drawing on food composition and deterioration and microbiological and chemical hazards. You will record findings, justify decisions and check sample quality, process records and the basis of the safety or quality conclusion.
Learning outcomes
- Explain how a process affects food properties and risk.
- Interpret food-test or production data using suitable checks.
- Recommend an improvement supported by product and process evidence.
Main topics
- Food composition and deterioration
- Microbiological and chemical hazards
- Processing and preservation principles
- Packaging, storage and distribution
- Sampling, testing and quality assurance
- Product specifications and process improvement
Practical task
For Food Product Development, prepare a food-process investigation and quality report in a food science and technology setting. Use supplied records, a realistic simulation or authorised supervised practice. Include your working and checks of sample quality, process records and the basis of the safety or quality conclusion.
Assessment
Applied questions, a worked case and an individual explanation supported by calculations, diagrams or records. Compare alternatives and justify the selected response using evidence.
Food Chemistry
Explore the effects of processing and storage on food quality and safety. Practice centres on a food-process investigation and quality report, drawing on food composition and deterioration and microbiological and chemical hazards. You will record findings, justify decisions and check sample quality, process records and the basis of the safety or quality conclusion.
Learning outcomes
- Explain how a process affects food properties and risk.
- Interpret food-test or production data using suitable checks.
- Recommend an improvement supported by product and process evidence.
Main topics
- Food composition and deterioration
- Microbiological and chemical hazards
- Processing and preservation principles
- Packaging, storage and distribution
- Sampling, testing and quality assurance
- Product specifications and process improvement
Practical task
For Food Chemistry, prepare a food-process investigation and quality report in a food science and technology setting. Use supplied records, a realistic simulation or authorised supervised practice. Include your working and checks of sample quality, process records and the basis of the safety or quality conclusion.
Assessment
Applied questions, a worked case and an individual explanation supported by calculations, diagrams or records. Compare alternatives and justify the selected response using evidence.
Food Engineering
Explore the effects of processing and storage on food quality and safety. Practice centres on a food-process investigation and quality report, drawing on food composition and deterioration and microbiological and chemical hazards. You will record findings, justify decisions and check sample quality, process records and the basis of the safety or quality conclusion.
Learning outcomes
- Explain how a process affects food properties and risk.
- Interpret food-test or production data using suitable checks.
- Recommend an improvement supported by product and process evidence.
Main topics
- Food composition and deterioration
- Microbiological and chemical hazards
- Processing and preservation principles
- Packaging, storage and distribution
- Sampling, testing and quality assurance
- Product specifications and process improvement
Practical task
For Food Engineering, prepare a food-process investigation and quality report in a food science and technology setting. Use supplied records, a realistic simulation or authorised supervised practice. Include your working and checks of sample quality, process records and the basis of the safety or quality conclusion.
Assessment
Applied questions, a worked case and an individual explanation supported by calculations, diagrams or records. Compare alternatives and justify the selected response using evidence.
Foundations and shared practice
Food Safety And Quality Management Systems
Explore the prevention of harm and the control of quality during vocational work. Practice centres on a task risk assessment, inspection record and improvement plan, drawing on hazard identification and exposure routes and risk assessment and control hierarchy. You will record findings, justify decisions and check whether controls address the identified hazard rather than relying on labels alone.
Learning outcomes
- Identify hazards and select controls appropriate to the task.
- Follow an agreed safe-work and quality-check procedure.
- Record an incident or defect and recommend corrective action.
Main topics
- Hazard identification and exposure routes
- Risk assessment and control hierarchy
- Safe work preparation and protective equipment
- Environmental impacts and waste handling
- Incident reporting and emergency communication
- Inspection records and corrective action
Practical task
For Food Safety And Quality Management Systems, prepare a task risk assessment, inspection record and improvement plan in a food science and technology setting. Use supplied records, a realistic simulation or authorised supervised practice. Include your working and checks of whether controls address the identified hazard rather than relying on labels alone.
Assessment
Applied questions, a worked case and an individual explanation supported by calculations, diagrams or records. Compare alternatives and justify the selected response using evidence.
Practical integration
Project
Bring together the programme's technical learning in a focused project. Choose a manageable problem involving food microbiology, food nutrition. Define the required output, gather evidence and develop a justified response. Present the completed work with its method, results and limitations, then explain the improvements made following feedback.
Learning outcomes
- Define a feasible project with clear success criteria.
- Develop and evaluate a response using technical evidence.
- Present the completed project and defend its conclusions.
Main topics
- Project problem, purpose and scope
- Review of relevant technical evidence
- Plan, resources and milestones
- Implementation or structured investigation
- Testing, interpretation and limitations
- Final report, demonstration and reflection
Practical task
Investigate a food-processing operation through supervised laboratory work, documented quality checks and a process-improvement report.
Assessment
An approved brief, progress evidence, the final output and an individual presentation are assessed against the stated project criteria.
On The Job Education And Training
Apply your learning through agreed duties in a supervised workplace. You will connect food microbiology, food nutrition with routine service or production responsibilities. Keep evidence of preparation, work completed and feedback. Review your progress with the supervisor and explain how your decisions affect quality, safety and other people.
Learning outcomes
- Complete agreed duties within the supervised role.
- Maintain a traceable record of work and feedback.
- Evaluate progress and identify specific development needs.
Main topics
- Workplace induction and agreed duties
- Applying technical knowledge to real work
- Work records and evidence of contribution
- Team communication and professional conduct
- Supervisor feedback and skills development
- Reflective review and future learning priorities
Practical task
Complete supervised duties linked to National Diploma in Food Science and Technology. Keep a logbook, samples of permitted work and supervisor feedback.
Assessment
Assessment uses the agreed work plan, supervisor observation, work evidence and an individual reflective discussion.
Skills Proficiency
Demonstrate the practical skills developed across the programme. Tasks integrate food microbiology, food nutrition within an agreed work brief. You will prepare resources, carry out the authorised task and check the result. Your evidence should show consistent performance, accurate records and an explanation of decisions within your learner role.
Learning outcomes
- Plan and complete an integrated task to agreed criteria.
- Demonstrate safe and consistent practical performance.
- Explain the result and correct identified weaknesses.
Main topics
- Interpreting an integrated work brief
- Preparing tools, information and resources
- Demonstrating the required technical skills
- Checking output against agreed criteria
- Responding to faults and assessor feedback
- Presenting evidence and explaining decisions
Practical task
Investigate a food-processing operation through supervised laboratory work, documented quality checks and a process-improvement report.
Assessment
Direct observation, the completed output, a quality-check record and oral questions provide the evidence for this subject.
Instructors
